{"id":293,"date":"2015-08-01T15:02:22","date_gmt":"2015-08-01T15:02:22","guid":{"rendered":"https:\/\/cookbook.maynardfolks.com\/?p=293"},"modified":"2015-08-01T15:02:22","modified_gmt":"2015-08-01T15:02:22","slug":"chicken-cordon-bleu-casserole","status":"publish","type":"post","link":"https:\/\/cookbook.maynardfolks.com\/?p=293","title":{"rendered":"Chicken Cordon-Bleu Casserole"},"content":{"rendered":"<p><a href=\"https:\/\/cookbook.maynardfolks.com\/wp-content\/uploads\/2015\/08\/11062864_10204078036290696_8902029977678882590_n.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-thumbnail wp-image-294\" src=\"https:\/\/cookbook.maynardfolks.com\/wp-content\/uploads\/2015\/08\/11062864_10204078036290696_8902029977678882590_n-150x150.jpg\" alt=\"11062864_10204078036290696_8902029977678882590_n\" width=\"150\" height=\"150\" \/><\/a><\/p>\n<p>Ingredients:<\/p>\n<p>1 lb. Pasta (I used penne-you could use any fun shaped pasta)<br \/>\n1 cup Chicken Breasts, cooked and cubed<br \/>\n1 cup Ham, cooked and cubed<span class=\"text_exposed_show\"><br \/>\n1 1\/2 cups Milk<br \/>\n8 oz. Cream Cheese (softened)<br \/>\n2 Tbsp. Dried Minced Onion<br \/>\n2 cups Swiss Cheese, shredded<br \/>\nSalt<br \/>\nPepper<br \/>\nCayenne Pepper(optional-add to cheese mixture)<br \/>\n1 cup Panko Crumbs<br \/>\n1\/2 cup Butter, melted<\/span><\/p>\n<p>Directions:<\/p>\n<p>Bring a large pot of water to a boil over med-high heat. Salt it and add the pasta; cook until al dente (about 11 minutes-I used whole wheat pasta which takes a bit longer than regular pasta). Drain and return to the pot. Add in the chicken and ham and toss to combine.<\/p>\n<p>Preheat the broiler. In a medium saucepan, combine the milk, cream cheese and minced onion over low-medium heat. Cook, stirring frequently, until it becomes a smooth texture (about 5 minutes). Stir into the pasta mixture. Stir in the Swiss cheese and season with salt and pepper to taste.<\/p>\n<p>Transfer pasta to a baking dish and top with Panko crumbs. Pour melted butter over crumbs and broil until browned (I gave it 4 minutes)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 1 lb. Pasta (I used penne-you could use any fun shaped pasta) 1 cup Chicken Breasts, cooked and cubed&hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-293","post","type-post","status-publish","format-standard","hentry","category-main-dishes"],"_links":{"self":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/293","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=293"}],"version-history":[{"count":1,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/293\/revisions"}],"predecessor-version":[{"id":295,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/293\/revisions\/295"}],"wp:attachment":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=293"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=293"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=293"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}